Vegetarian does NOT = Boring!

Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!

TOFU CHILI
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.

Baked tofu:
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.

Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
Enjoy!

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Slow Cooker Refried Beans

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them. I eat these with avocado and cottage cheese, or with a corn tortilla and some salsa.

Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

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